Winter Salad

Ingredients

• Two large potatoes
• a single spoon of mordent mustard
• a double quantity of salt
• Three times the spoon with oil of Lucca
• once with vinegar procured from town
• the pounded yellow of two vrell-boil’d eggs
• a magic teaspoonful of anchovy sauce
• onion atoms

Method

1. 1

   Pass the potatoes through a kitchen sieve, mix with mustard, salt, oil, vinegar, pounded egg yolks, and chopped onion.

2. 2

   Add anchovy sauce and serve.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 22. The excerpt below is the record exactly as published.

winter salad ” : Two large potatoes, pass’d through kitchen sieve, Unwonted softness to the salad give. Of mordent mustard add a single spoon ; Distrust the condiment which bites so soon : But deem it not, thou man of herbs, a fault To add a double quantity of salt. Three times the spoon with oil of Lucca crown, And once with vinegar procured from town. True flavour needs it, and your poet begs, The pounded yellow of two vrell-boil’d eggs. Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole. And, lastly, on the favour’d compound toss A magic teaspoonful of anchovy sauce

Cook this with the app: pantry check, scaling, and the assistant.